| Tomato and lycopene supplementation and cardiovascular risk factors: A systematic review and meta-analysis HM Cheng, G Koutsidis, JK Lodge, A Ashor, M Siervo, J Lara Atherosclerosis 257, 100-108, 2017 | 314 | 2017 |
| Measurement of acrylamide and its precursors in potato, wheat, and rye model systems JS Elmore, G Koutsidis, AT Dodson, DS Mottram, BL Wedzicha Journal of agricultural and food chemistry 53 (4), 1286-1293, 2005 | 250 | 2005 |
| Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning G Koutsidis, JS Elmore, MJ Oruna-Concha, MM Campo, JD Wood, ... Meat science 79 (2), 270-277, 2008 | 232 | 2008 |
| Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds I Peinado, J Girón, G Koutsidis, JM Ames Food Research International 66, 36-44, 2014 | 213 | 2014 |
| Lycopene and tomato and risk of cardiovascular diseases: A systematic review and meta-analysis of epidemiological evidence HM Cheng, G Koutsidis, JK Lodge, AW Ashor, M Siervo, J Lara Critical reviews in food science and nutrition 59 (1), 141-158, 2019 | 171 | 2019 |
| Water-soluble precursors of beef flavour: I. Effect of diet and breed G Koutsidis, JS Elmore, MJ Oruna-Concha, MM Campo, JD Wood, ... Meat Science 79 (1), 124-130, 2008 | 160 | 2008 |
| Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system MY Low, G Koutsidis, JK Parker, JS Elmore, AT Dodson, DS Mottram Journal of agricultural and food chemistry 54 (16), 5976-5983, 2006 | 151 | 2006 |
| The role of isothiocyanates as cancer chemo-preventive, chemo-therapeutic and anti-melanoma agents M Mitsiogianni, G Koutsidis, N Mavroudis, DT Trafalis, S Botaitis, R Franco, ... Antioxidants 8 (4), 106, 2019 | 113 | 2019 |
| Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil I Peinado, W Miles, G Koutsidis Food Chemistry 212, 612-619, 2016 | 88 | 2016 |
| Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems G Koutsidis, SPJ Simons, YH Thong, Y Haldoupis, J Mojica-Lazaro, ... Journal of Agricultural and Food Chemistry 57 (19), 9011-9015, 2009 | 87 | 2009 |
| The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations RE Dack, GW Black, G Koutsidis Food chemistry 232, 595-601, 2017 | 84 | 2017 |
| Kinetic models as a route to control acrylamide formation in food BL Wedzicha, DS Mottram, JS Elmore, G Koutsidis, AT Dodson Chemistry and safety of acrylamide in food, 235-253, 2005 | 82 | 2005 |
| Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products I Peinado, G Koutsidis, J Ames LWT-Food Science and Technology 66, 444-452, 2016 | 81 | 2016 |
| Sensory analysis and aroma compounds of buckwheat containing products—a review M Starowicz, G Koutsidis, H Zieliński Critical reviews in food science and nutrition 58 (11), 1767-1779, 2018 | 67 | 2018 |
| Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs) D Szawara-Nowak, G Koutsidis, W Wiczkowski, H Zieliński LWT-Food Science and Technology 58 (2), 327-334, 2014 | 58 | 2014 |
| Composition of Antioxidants and Amino Acids in Stevia Leaf Infusions A Periche, G Koutsidis, I Escriche Plant foods for human nutrition 69, 1-7, 2014 | 51 | 2014 |
| The effect of cooking on acrylamide and its precursors in potato, wheat and rye JS Elmore, G Koutsidis, AT Dodson, DS Mottram, BL Wedzicha Chemistry and safety of acrylamide in food, 255-269, 2005 | 51 | 2005 |
| Investigations on the effect of antioxidant type and concentration and model system matrix on acrylamide formation in model Maillard reaction systems C Constantinou, G Koutsidis Food Chemistry 197, 769-775, 2016 | 47 | 2016 |
| Acrylamide and pyrazine formation in model systems containing asparagine G Koutsidis, A De la Fuente, C Dimitriou, A Kakoulli, BL Wedzicha, ... Journal of agricultural and food chemistry 56 (15), 6105-6112, 2008 | 34 | 2008 |
| Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside M Starowicz, G Koutsidis, H Zieliński Molecules 24 (5), 982, 2019 | 27 | 2019 |
